Rub of the Week #7


Rub of the Week #7
Here’s a rub that makes you double take - use it on beef?!? No tweaks here, I use this one as directed. This is Jake Klein’s Coffee-Cardamom brisket rub straight out of the Barbeque Bible! I have never tried it on competition meat, but do like it at home for a change of pace.
Rub #7 – Jake’s Coffee-Cardamom Brisket Rub

  • ½ Cup Ground coffee w/ Chicory
  • ½ Cup Coarse Kosher or Sea Salt
  • ½ Cup Packed Dark Brown Sugar
  • ¼ Cup Hot Paprika
  • 2 TBSP Ground Cardamom
  • 2 TBSP Ground Ginger
  • 1/3 Cup Chopped fresh garlic
  • ½ Cup Vegetable Oil

Instructions:
1. Combine all ingredients (except oil) and stir to mix.
2. Stir in enough oil to make a thick paste.
Application: Smear the rub on all sides of the brisket, allow to marinate in its own juices overnight in the refrigerator.



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January 5th, 2007
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Comment Number:
1
Written by:
John
Posted on:
January 8, 2007 at 11:29 pm

I can’t wait to try this one out.

Got any rubs that incorporate ground nuts? I have a friend who is allergic to nuts that I’d like to kill. (seriously, tho, I was pondering the whole macadamia encrusted fish type stuff and wondered what I might do with nuts and other stuff….)

Comment Number:
2
Written by:
John
Posted on:
January 8, 2007 at 11:29 pm

Oh, and the coffee snob in me needs to ask: How fine do you grind your coffee for this? =)

Comment Number:
3
Written by:
Andy
Posted on:
January 13, 2007 at 1:21 am

John - I have a Cuisinart Burr Grinder, and I set it a notch above medium!

On the nuts - I have not tried a nut in rub. I have done a pecan crusted pork loin, and other similar dishes.. but the nuts are rolled on as a “crust” at the time of cooking. I have usually seasoned the meat ahead of time with a rub. I’ll have to look into that… Good question. I may find one to try in the next couple weeks, and if it stands up, I’ll post it out here for you.

Comment Number:
4
Written by:
Jim
Posted on:
February 9, 2007 at 10:47 pm

My wife and I halved the rub recipe for a 3.5 lb buffalo roast. Ground the coffee espresso style and substituted olive oil. Marinated for about 5 hours, baked at 250 F for about 4-5 hrs until medium rare. Everyone raved about it- you will too!